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Oven use
Code/Food Serving Size Ingredients
8-18
Kashmiri Lamb
Curry
650-700 g Lean lamb - ½ kg (ground), Fresh ginger-1 (4-
inch, peeled), Fennel seeds - 1 tbsp (ground),
Garam masala - 1 tsp, Cumin - 1 tsp (ground),
Cardamom- ½ tsp (ground), Salt- to taste,
Vegetable oil - 2 tbsp, Cinnamon stick - 1”,
Cumin seeds - 1 tsp, Fried onion paste - 1 large
(chopped), Paprika - 1 tbsp, Tomato - 2 large
(pureed), Sour cream - 1 cup, Water - 1 cup,
Fresh coriander - 2 tbsp.
Instructions
In a food processor, add the lamb, ginger, fennel, garam masala,
cumin, cardamom and salt. Grind the spice mixture until
smooth. Divide and shape the meat mixture into two ounce
portions. Refrigerate until ready to use. In a microwave safe
glass bowl, add all the ingredients and cook.
Code/Food Serving Size Ingredients
8-17
Kashmiri Dum
Gosht
400-500 g Mutton - ½ kg, Poppy seeds - 1 tbsp, Almonds
- 6, Salt - to taste, Garlic - 1 pod, Ghee - 3 tbsp,
Peppercorns - 1 tsp, A small piece of ginger,
Cardamoms - 4, A small bunch of coriander
leaves, Small sticks cinnamon - 3, A small piece
of green papaya, Cumin seeds - ½ tsp, Turmeric
powder - 1 tsp, Curd - ¼ cup.
Instructions
Chop mutton into medium size pieces. Roast poppy seeds
and almonds, grind them to a paste. Grind the ginger and
garlic together to a paste. Grind cardamom, pepper, papaya
and coriander leaves with salt to taste together and grind the
cinnamon and cumin seeds together. Wash the meat and pound
it on a grinding stone to soften it for about 5 minutes.
Mix the ground paste of poppy seeds and almonds, ginger and
garlic, cardamom, pepper, papaya and coriander leaves and
cinnamon and cumin seeds, curd together properly. Marinate
all the meat pieces in this mixture for an hour.
Preheat the microwave at 180 °C with Hot-blast mode. In a
crusty plate add the mutton with water, marinate and ghee
cover with silver foil properly. Place it over crusty plate at low
rack and cook.
MC32K7055CK_TL_DE68-04387H-00_EN.indd 77 2016-01-19 �� 4:12:49